Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Characteristics of Red Wines Fermented with Different Strains of Dry

건조 효모와 포도 품종에 따른 적포도주의 발효 특성 변화

  • Kim, Hong-Sik (Depattment of Crop Science, Chungbuk National University) ;
  • Yook, Cheol (Department of Food Science & Technology, Youngdong University) ;
  • Sung, Chang-Keun (Department of Food Science & Technology, Chungnam National University) ;
  • Kim, Hyun-Ju (Chungbuk Agricultural Research and Extension Service, Grape experiment station) ;
  • Lee, Seok-Ho (Chungbuk Agricultural Research and Extension Service, Grape experiment station) ;
  • Kim, Young-Ho (Chungbuk Agricultural Research and Extension Service, Grape experiment station) ;
  • Lee, Ki-Yeol (Chungbuk Agricultural Research and Extension Service, Grape experiment station) ;
  • Lee, Jae-Wung (Chungbuk Agricultural Research and Extension Service, Grape experiment station)
  • 김홍식 (충북대학교 농업생명환경대학) ;
  • 육철 (영동대학교 와인발효식품학과) ;
  • 성창근 (충남대학교 식품공학과) ;
  • 김현주 (충북농업기술원 포도연구소) ;
  • 이석호 (충북농업기술원 포도연구소) ;
  • 김영호 (충북농업기술원 포도연구소) ;
  • 이기열 (충북농업기술원 포도연구소) ;
  • 이재웅 (충북농업기술원 포도연구소)
  • Published : 2008.04.28
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Abstract

This study investigated the effects of 3 different strains of my yeast (Saccharomyces cerevisiae Montrachet (UCD #522), S. bayanus Pasteur Champagne (UCD #595), and S. cerevisiae Epernay (CEG) and two grape varieties (Tamnara and M.B.A) on the quality of red wines. During fermentation, sugar content decreased and alcohol content increased Addition of my yeast increased fermentation speed for both grape varieties. Sensory quality tests and tests with an electronic tongue showed that red wine made from M.B.A grapes was superior to that made from Tamnara grapes and that red wine made without the addition of my yeast was better than that made by using dry yeast.

탐나라, M.B.A 두 포도품종을 이용하여 건조 효모 S. cerevisiae Montrachet(UCD #522), S. bayanus Pasteur Champagne (UCD #595), S. cerevisiae Epernay II (CEG) 3종을 첨가하여 포도주 발효 특성과 관능적 검사를 비교하였다. 포도 두 품종을 $15^{\circ}C$에서 1차 발효시킨 결과 발효과정중 당함량이 감소되고 알코올이 증가되는 발효 형태 및 발효 속도에는 큰 차이가 없었으나 두 품종 모두 효모 첨가로 인해 발효 속도는 효모 종류에 관계없이 매우 빨라졌다. 30일간의 1차 발효 후 $10^{\circ}C$에서 60일 발효하여 관능검사를 실시한 결과 효모첨가여부에 관계없이 M.B.A가 탐나라보다 기호도가 상대적으로 높았으며 두 품종 모두 효모 첨가구의 기호도가 유의적인 차이는 없었으나 효모를 첨가하지 않은 것보다 낮게 나타났다. 전자혀를 이용하여 측정한 맛의 분포도에 있어서 탐나라와 M.B.A 두 포도품종 간에는 차이가 있었으나 효모균주 간에는 차이가 없음을 보여주어 기계적인 측정과 관능검사의 결과가 동일함을 보여주었다.

Keywords

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